Fundamentals of Non-Thermal Processes for Food Preservation (ePub)

Snehasis Chakraborty, B.Sc., B.Tech, M.Tech., Ph.D., is an Assistant Professor at the Institute of Chemical Technology, Mumbai, India since 2015. He teaches both under and postgraduate students in Food Engineering and Technology. Dr. Chakraborty earned his Ph.D. in Food process engineering from the Indian Institute of Technology (IIT) Kharagpur. He was the silver medalist from his batch during his master's from IIT Kharagpur. His Ph.D. thesis on high-pressure processing of pineapple puree received the Jawaharlal Nehru Outstanding Thesis award given by ICAR, India. He was awarded the DAAD fellowship twice for the research in Germany.

Dr. Chakraborty packed the best teacher award in the Department of Food Engineering & Technology, ICT Mumbai, twice in 2017 and 2019. He was facilitated with the young scientist award at the international conference TIIFH 2019, held in Tezpur University, Assam. He was also regarded among the top 1% reviewer in agricultural science by Publons global peer review in 2018. He is also serving as an expert reviewer in international journals of Elsevier, Springer, and Wiley. Dr. Chakraborty is writing scientific publications in esteemed journals and project proposals of his discipline as reflected by more than 35 international publications and 10 book chapters. His research area includes nonthermal and advanced thermal processing of liquid foods, process optimization, shelf-life study, and sensory analysis. He is associated with several professional bodies like Food & Agriculture Department -28, Bureau of Indian Standards, Association of Food Scientists & Technologists, India.

Mr. Rishab Dhar, B.Tech., M.Tech. is a doctoral candidate from the Institute of Chemical Technology, Mumbai, India. He completed his master's degree in food engineering and technology from the same institute in 2018. During his last four years of his research career, he worked on developing fruit